Ultra fluffy bakery-style cornbread muffins that are full of flavor. Ditch the box and make these instead!
If you’ve stalked my What I Ate Wednesday posts over the years, it comes as no surprise that I’m a bit of a cornbread fanatic. I’ll eat it with breakfast, lunch, and dinner without even an inkling of apology. I mean, hello! It’s cornbread!
That being said, I’m also a complete cornbread snob. I’ve tried ever boxed variety out there and nothing seemed to come even a little bit close to the super fluffy bread I fell in love with at Boston Market and The Fresh Market. I’ve been known to drive out of my way to stock up from either location just so I can get my CB fix. It’s that extreme.
Thankfully I can finally put an end to the madness!
Not the cornbread madness, of course, but the driving out of my way bit. I had a bake-a-thon in my kitchen and tested a dozen different measurements and ratios until I could happily faceplant into the muffins WITHOUT dunking it into hearty chili or slathering it in extra butter! That was the true test.
Mission accomplished.
Fluffy Bakery-Style Cornbread Muffins
so . . . how were they!?
Instead of the typical dense hunk-o-cornbread, these babies are fluff-ay! I’m so excited to FINALLY have a go-to cornbread recipe. It’s about freaking time, right!? I hope you love them too.
Pair them with chili, your favorite soup, or just snag a few for on-the-go snacking! They’re a great compliment to your fall comfort food or simply enjoy them all on their own.
I hope y’all love these fluffy bakery-style cornbread muffins as much as we do!
Pumpkin spicing your face off right now? Try my crazy delicious Pumpkin Cornbread or Sweet Potato Cornbread Muffins next!
Fluffy Bakery-Style Cornbread Muffins
Ingredients
- 1 + 2/3 cup all-purpose flour
- 2/3 cup stoneground cornmeal (finely ground)
- 1.5 TBSP reduced-sodium aluminum-free baking powder* (see notes)
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup butter softened
- 1 cup milk (I used a coconut-almond blend; any milk works!)
- 2 TBSP oil (olive, coconut, avocado)
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F.
- Combine flour, cornmeal, baking powder and salt in a medium bowl.
- In a large bowl, cream together butter and sugar with an electric hand mixer.
- Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
- Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
- Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
- Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy! <3
Notes
Nutrition
Have a few left over?
Find yourself with a few fluffy cornbread muffins left over? Simply wrap them individually with Saran Wrap and store in an airtight container for up to four days.
You can even freeze them for later!
If you get a chance to try these fluffy bakery-style cornbread muffins, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Thank you for the recipe!! I was looking for a cake style cornbread and this was it. It’s fluffy and delicious straight out of the oven. I used 1 TBS regular baking powder and salted butter as it was all I had (I omitted the salt in the recipe to compensate). They look just like your photos and domed beautifully.
Yay!!! So happy to hear it!
I accidentally used a full stick of butter and regular corn meal, and they were delicious! I think I may substitute buttermilk for milk next time, but all in all, they turned out great!
They came out really badly. They didn’t pop, and crown.
Worst of all, I used the baking powder that you suggested, the amt in the recipe and they taste TOTALLY SOAPY!
SORRY, but this recipe isn’t for me.
Just to let you know…, I’m a damn good cook and baker… I follow recipes to the letter, so I don’t understand why this is a disaster. NEXT!!!!!
Sorry to hear it Steve. Happy to help troubleshoot if you would like! Was the baking soda newly purchased or by any chance have you had it a while? Once opened the life of a container of baking powder is about 6 months, then it needs to be replaced. I wish they would make the jars a little smaller and that tidbit a little more clear on the packaging.
I had recently made another corn muffin recipe and UGH, didn’t risk & a bit dry. So I was a little skepticalbut tried these today. They ARE light and so delicious with just the right amount of sweetness. The only change is I used a stevia blend instead of sugar as I am diabetic. I plan on making these again soon.
Thank you Judie! I’m so glad you enjoyed the muffins! xoxo
Substituted masa flour for the corn meal and it was awesome! Almost dessert like.
Ooh yum! I’ll have to try that — thanks Stephen!
Worst recipe I’ve ever been foolish enough to make.; Tasteless, heavy, meh at best.
Added 1/4 cup honey/1tsp vanilla essence and 1/4 creamed corn (in can)..
And its PERFECT 😍
Ty so much for the recipe 🤩
WELL I think I FINALLY found a Keeper. I bake mine in a Silicone Muffin pan, The edges are a little bit crispy brown and the Middle is Not heavy or Dense at all. THANK you for posting this Recipe. Love it.
SO SO glad you’re loving the recipe, Debora! Thank you!!
YEA! I finally found my “go to” corn muffin recipe! Moist, flavourful & lends itself well to any add ons like shredded cheddar, green onions & jalapeño! “Tweaking” NOT necessary though; this recipe clearly stands on its own. It reminds me of the bakery ones my dad & I always used to share as we began our morning at work…a cup of coffee in one hand & corn muffin in the other. Thank you so much for creating such an amazing recipe! I treasure these bring me back to those years with my dad.💛🕯🕊☕️
Super easy and so tasty
Delicious recipe! I added diced fresh jalepenos for a little extra kick 🙂
Absolutely Delicious!!! This is my new go-to recipe. I overlooked this recipe several times because I did not want to pull out an electric mixer and go through the many steps. Read a review where someone put all of the ingredients in one bowl. I tried this method and voila … I like it!!! First recipe I have ever ran across where the serving size was spot on. Will definitely make again, again and again.
Definitely not moist. A couple of tablespoons of plain greek yogurt would help.
Hi Steve! Happy to help troubleshoot if needed. Is it possible coarsely ground corn meal was used in place of a finer corn meal? They should be lighter than typical cornbread and quite fluffy. Not quite cupcake moist of course (because it is cornbread after all) but still much lighter like a Jiffy-brand corn muffin.
If you’re a fan of yogurt in muffins (I am as well!) another option would be my greek yogurt cornbread which can be made with greek yogurt or sour cream.
To be sure, I HATE it when people comment on a recipe after they have tweaked it, especially when they give it less than 5 stars. But I just have to say that this recipe allowed me to tweak and it was fabulous. Added to my favorites! I read on another recipe to NOT allow muffins to cool in the pan as the liners will stick. It’s true, folks. Get them onto a rack ASAP.
I didn’t have that special baking powder so I used 1 TBS of the regular. I added a can of creamed corn and reduced the milk to 3/4 C heavy cream. I am baking for a child and their parents so I made 6 muffins and then added 2 jalapenos for the rest. The absolute best.
I’m so happy you enjoyed them Janelle! I love when a baking recipe can handle all sorts of fun tweaks and extras. Thanks for sharing your tasty modifications!
This is my new go-to recipe for corn muffins! Hubby and had each consumed a muffin before we even sat down to dinner. Thank you!
Yay!!!! Thank you Tamara!
Very good. Added chopped jalapeños!
LOVE the added jalapeño – yum!
Perfection!
Thank you!!
These came out really well with a light, moist crumb,. I’ve popped a few in the freezer to grab on busy weekdays.
So happy to hear it! Thanks Jane!
These are so fluffy and delicious. My family loved them!
Thank you Ashley!
The first time I made this I followed the recipe and although fluffy, it was dry and bland. When I changed the sugar to 3/4 cup and swapped the butter to 2 tbsp and the oil to 1/4 cup, it made a delicious and perfect muffin.
This recipe worked so well! One batch for me made 9, I made two batches and they came out so well! Wish I could post a pic!
I’m so happy to hear they came out great! If you have Instagram you can tag me at @peasandcrayons so I can see the photo ❤️
These are AMAZING! Even the next day they’re soft and moist!
I have been looking for the perfect Cornmeal Muffin. Other than I wish it would raise a little higher this is the BEST tasting cornmeal muffin so far. I would have given it a 5 if just for not raising a bit higher. I found that it needed to cook longer than suggested. I baked it in a Convection Oven and it took 30 mins. So keep that in mind when baking. Taste 5+ great job.
Easy recipe! The baked muffin comes out of the tin very easily. I made them to have with crock pot beans & wieners and potato salad. The muffin was soft and lovely tho I would not say overly moist. Very tasty. 👍🏻
Hi. I have white stoneground cornmeal. Will this work?
Hi Ann! Stoneground is coarser in texture and will yield a denser muffin that is less fluffy. I’d go for a finer cornmeal for this recipe since readers that have used stoneground reported the muffins were less fluffy. Hope that helps! xo
Awesome! Thanks for this recipe…it’s my “go-to” now for scrumptious corn muffins! Bye-bye box mixes! 🙂
Amazing in every way. I used buttermilk and added a teaspoon of vanilla extract. We love them. My hubby said the flavor lingers in your mouth. It does. Love it!!!
Ooh I have to try them with vanilla next time – that sounds lovely! Thanks Liz!
The best corn muffin recipe,very light and fluffy. I don’t use egg so I used flax seed to substitute, turned out great. Can’t stop eating them!
I’m so glad you enjoyed them, Jennifer! Thanks!
Wow there is a big problem with these muffins. It’s hard to stop eating them. These are the best muffins ever. I’ve been making cornmeal muffins for 50 years, and this is the best recipe that I’ve ever tried. Please do yourself and family a favour and try these. You’ll love them.
Love these muffins. Can you bake as a corn bread instead of muffins? If so what size pan and how long?
Hi Diana! I’m so glad you love the muffins! I haven’t tried converting them from this recipe, but I do have an old fashioned cornbread recipe that is absolutely dreamy: Homemade Cornbread
Great taste and ez to make.
A little crispy on the outside, light and tender on the inside. This will be THE cornbread muffin recipe at my house from now on!
Came out sooooo good ! Thank you for sharing this recipe !
Way better than the All Recipees corn meal muffins
I’ve tried a million cornbread muffin recipes and this BY FAR is the best one I have every tasted! Not crumbly at all, just the perfect density and moistness. These are now my go to!
Holy Hanna these are amazing. Made them to go with ribs tonight! I was lazy and threw everything together mainly in a bowl, wet and adding dry last. Exactly what I was craving!
When I’d add in the oil and milk the mixture would curdle up. I redid it and the same thing happened but I just rolled with it. All in all, great recipe. The texture is perfect and they’re not too sweet. I used unsweetened vanilla almond milk & coconut oil. Just made them and 4 are gone already. Yum.
The same thing happened to me, I tried to make the wet mixture twice and both times it curdled. I’m just rolling with it now and I hope it all works out.
Hey Jessica- it should still work out I think! I finally had this curdle effect happen to me when I was making someone’s banana bread the other day and I am certain it’s because after creaming the butter and sugar I added still-cold eggs and milk to the mixture without bringing them to room temperature first. My results were still tasty luckily but I was like oh man – I totally knew better lol.
The best recipie I’ve come across! It’s a definite keeper! No need to look any further. I’ve added this recipie to my collection…side all day ingredients together..is all I did differently…
So delish! Light crumb, super fluffy and moist! My oldest daughter loves cornbread muffins and this is the best recipe I’ve made yet. Thanks for sharing!
I just made these abs they are awesome! Very flavourful and fluffy. Made some honey butter to go with them and they were crazy good! Would definitely make them again.
Very moist and delicious! I made these for a work event and they were a hit! Nothing leftover. I added shredded cheese and diced jalapeños and substituted the sugar for honey
So happy to hear it Ren, thank you! LOVE the addition of cheese, jalapenos, and honey! I make a cornbread like that this time of year and it always vanishes fast! xo
Omg love love love these muffins just made them in my messed up way I don’t follow directions very good but still they turned out blisters in my mouth because I literally could not wait to eat thank you thank you
The recipe indicates 1.5 tablespoons baking POWDER
The note that goes along with that says if you use regular sodium variety, the amount of baking SODA is 1 tablespoon.
Is it baking powder or baking soda that is to be used in this recipe?
Hey Ashley! It’s baking powder. How much you’ll use depends on type used and preference. I’m a big fan of using aluminum-free and low-sodium for flavor and performance. Hope this helps! xo
These were great! Really moist unlike most cornbread. I reduced the baking powder to one tablespoon.
Turned out great. Based on the comments, I reduced the baking powder to 1 TBSP and everyone liked them. I will, however, give it another go with the full amount of baking powder to see if they turn out fluffier.
Made these twice now family loves them ! Very tasty
Very good recipe, thank you for sharing it. I adapted it a bit by slightly reducing the amount of corn meal to make the muffins less grainy, reduced baking powder to 1 TBS, which avoiding the peak look, folded in 1/4 cup fresh corn, and sprinkled the tops with turbinado sugar before putting them in oven. They were a big hit!
So glad they were a hit and I love the turbinado topping! Thanks Chrissy!
Excellent sweet corn muffins! The baking powder is correct and doesn’t affect the flavor at all. To those experiencing a bitter flavor … maybe you need new baking powder! I use Bob’s Red Mill brand 🙂
These are excellent muffins!! A little crumbly but super moist! My only complaint is that mine overflowed the top as they cooked. The recipe said it made 12 so I added all the batter to the cups even though my gut told me they were over full. Easy fix though. Next time I’ll spread the batter over 14 cups instead of 12! Will definitely make again!
The worst corn muffins I ever tasted. The came out dry !! They all went in the garbage:(
Aw man, it sounds like something for sure went wrong! Terribly sorry to hear it and I’m happy to help troubleshoot if you’d like!
Almost Inedible 🙁 Is it really 1.5 tbsp of baking powder?? Maybe my husband will like them but I couldn’t even eat the one I tried after they came out of the oven.
Hi Meghan! Yup it’s 1.5. I use 1 TBSP in my other cornbread muffin recipes but these are a little higher to be more of a jiffy boxed mix copycat. I was troubleshooting with someone else the other day and it had turned out that she used larger spoons to measure so extra B.P. went into the mix. Was anything swapped or altered here? What brand/type of baking soda was used out of curiosity? We’ve made these bad boys dozens of times now and I can’t seem to recreate a baking powder taste following the recipe. I’m happy to help troubleshoot!
Made a batch based upon this recipe. First bite tasted strongly of baking powder. I suspect recipe should read “1.5 teaspoons of baking powder” not “1.5 tablespoons”.
Kindly advise!
Hi Nancy! You can absolutely make it with a little less baking powder if preferred! I make my Sweet Potato Cornbread Muffins with just one tablespoon. Because this is meant to be a jiffy copycat I use a higher measurement because they tend to use a bit more in the boxed mix. We don’t notice a baking powder taste at all but it could be a difference in which kind we both use maybe? I typically buy Rumford Aluminum-Free baking powder, if that helps? xo
The best corn muffins I’ve ever made. Most of them are to dry but not these-they are perfect. Will make them again!
These were good but not great. I don’t think the cornmeal I have was fine enough because they.were crumbly but not very moist. And mine didn’t rise in the center at all even though I followed the recipe exactly. They rose a bit but they were flattoped and flush with the top of the.pan. What did I do wrong?
Hi Layla! A few things could have happened. Baking powder expires pretty regularly and if it’s on the older side it won’t rise and will yield a fat dense muffin. Our ovens can also be a factor. I recently had to put an oven thermometer in my new oven because the oven has a mind of its own and did not match the thermometer’s temp. I’ve heard this is super common too so if you notice many baking recipes from seem off it’s an inexpensive way to ensure you know the true temp inside your oven. Thicker ground cornmeal will also yield a bit coarse/rustic of a muffin, I can suggest some brands if you’re looking for a finer one, just LMK! Question – what altitude are you at? This can affect baking and since my recipes are developed at sea level (Florida) so high or higher altitudes usually need a few small tweaks when baking. Happy to help troubleshoot – just keep me posted! xo
Hi Jenn,
Thank you for the response. I am at 174 feet in CA, so while it was a good question, I don’t think that’s it. I will check the oven temperature, that’s a great tip. And the baking powder was just opened last week, and it the same brand you use. So I’m a little stumped. I’d love recommendations of brands of cornmeal, thank you. That would be appreciated.
I’ll try it again with finer cornmeal and see what happens. I would like to make them a little sweeter with honey as well. So I may add 3 tablespoons of honey next time. Do you have any idea if that would be a problem or not?
Hey Layla! I don’t think it’s an altitude issue then either, and thanks for popping back over so we can try to troubleshoot! There’s a chance the coarser corn meal was too heavy to do a full rise. Arrowhead Mills makes my favorite “fine ground” corn meal and it’s so light and fluffy! Bob’s Red Mill also makes a fantastic fine ground corn meal and I’ve used it a few times for my cornbreads and muffins with great results!
Do you like sweet potato by any chance? I have a Sweet Potato Cornbread Muffins recipe I adore and it has both blended sweet potato and sugar to give it a delightful sweetness! We love drizzling a little honey on top to take them over the top!
I can’t say for sure if adding honey to the recipe itself will have an effect without testing. I can try to play around with them next time we make cornbread though and see! We make it often around here especially when a craving for chili or taco chili strikes!
Thanks for the clarification/correction, Jenn. No offense taken, just concerned that novices might be thrown by the discrepancy. The muffins turned out nicely, though not ‘ultra-fluffy.’ Excess baking powder will produce a fluffier result, that’s for sure.
Best regards.
Glad you enjoyed them + I totally understand! Happy baking, Lynn! xoxo
Your recipe indicates 1.5 TBSP baking powder (or 4.5 tsp …!?) — but when you gave the six muffin ingredients for Vicki G., you show 3/4 tsp baking powder. Something doesn’t compute. One-and-a-half TBSP is a huge amount of baking powder for a dozen muffins.
Please proofread your recipe & clear up the discrepancy. Thank you.
I will adjust my rating after the muffins are done.
Hi Lynn, I’ve been making these muffins since 2013 so the recipe has indeed been proofread. I was rushing to help Vicki halve the recipe and typed tsp instead of tbsp in my response while calculating it all. All fixed now and my apologies if this offended you! xo
Yes I wanted to try and make your cornbread muffins and brought the muffins down to 6 and it gave me some weird measurements that I do not know how to convert like 0.83 flour. I’m disappointed that I will not be able to try these or can you tell me what the measurements are for 6 muffins? I would greatly appreciate it. Thank you.
Hi Vickie! I’d have to test a halved version to be 100% but here is the halved recipe below. I hope this helps! If you do wind up just making the full amount, they freeze wonderfully! xoxo
For 6 muffins…
1/2 plus 1/3 cup all-purpose flour – this will be 103 grams by weight
1/3 cup stoneground cornmeal (finely ground)
3/4 TBSP baking powder
1/8 tsp salt
1/4 cup sugar
2 TBSP butter softened
1/2 cup milk
1 TBSP oil (olive, coconut, avocado)
1 large egg
Could I do oil instead of butter?
Hey Esther! I haven’t tested it yet to see what it changes texturally about the muffins but it’s for sure worth experimenting! Let me know if you give it a try. They may be a bit denser I think?
Made these tonight. Turned out amazing. Everyone loved them ! Had to cook them a bit longer but still turned out great
So glad you enjoyed them Rhiannon, thank you! Oven temperament has differed in literally every home we’ve lived in – it’s a thing! So glad you found the perfect cook time for yours. xoxo
I’ve made these twice now – first time exactly per recipe and they had a floury taste. Tried them again but used buttermilk instead to see if that took care of the flour taste – nope. I’ll adjust the flour/cornmeal ratio next. As far as texture, nice! Rise, beautiful!
From a somewhat amateur however I am very experimental with baking
So I had to try to make my son in law a fluffier, moisiter corn muffin. He does bake.
I used some buttermilk, a tiny bit of sour cream, I use both baking powder and baking soda and I beat the egg whites and add in like a chiffon cake recipe.
I think the baking tin has some impact as well as the amount you put in the tin.
All that said you all out there might try something like these changes. He loved the muffins, somdo my children!
Thank you for a great recipe!
Glad you enjoyed it Annike, thank you!
Hello from England! I’ve used your recipe twice now to make these muffins (most recently with lentil chilli) and I love the. My next goal is to use the recipe for cornbread stuffing, I’ll let you know if it turns out well. Xx
Girl, THANK YOU. Yesterday I made some real disappointing cornmeal muffins (it’s possible). I’m making these for a bake sale, so I modified them a little. I added maple syrup, thus adjusting the milk and sugar, I also added bacon fat for the oil, and a bunch of bacon. They’re amazing.
Thanks Allie! Ohmygosh I want one of those bacon-bomb cornbread muffins right now!
Were light and fluffy,tasted just okay, used coarse corn meal as the recipe stated. Too gritty for me think fine cornmeal should be fine for better results.
Hi PR! You for sure want to use fine or ultra-fine cornmeal. The cornmeal I linked to in the recipe is ultra-fine but I also make it with fine and it works great! Coarse will for sure be gritty.
I’m excited to try these! Do you think I could use a mini loaf pan? It has 8 mini loaves in it, so I’m assuming I would just increase the baking time by a few minutes?
Sooooo excited! Yes I think it should work great in mini loaf form! I’d keep some toothpicks handy and start checking them around 25/30 minutes for doneness?
Trying these for the first time. They are in the oven…waiting! Can I use gluten-free flower?
I’ve been meaning to tinker with a gluten-free version this Fall – let me know how it works! xo
It works well with gf flour I have been using it with gf flour for 2 years now 🙂
So happy to hear it, Tatiana – thank you! Which brand of GF flour do you like best? I’ve tried the KA brand and Bob’s Red Mill so far! Oh and Pamela’s Gf but for pancakes mostly lol!
Loved your recipe !thanks
Can this recipe be doubled? Can use cupcake liners?
Hi Brooke! You can absoutely use cupcake liners here!
I haven’t tried doubling it yet but it should work (to yield 24 muffins) as long as all the measurements are exact. If the batter sits too long the second batch may not rise very well, so I’d try to use a 24-cup muffin tin or two 12-cup muffin tins side by side on the center rack if possible. Let me know if you get a chance to try it!
Is the batter supposed to be lumpy?
Hey Billy! It depends on the type of cornmeal used, but you basically want to mix until all the dry ingredients are wet and incorporated. No need to over-mix to get it super smooth, but you don’t want large chunks of dry ingredients if possible. Hope that helps! xo
I ended up with a lumpy batter when I added cold milk to the butter and sugar mixture- it made the room temped butter get more solid. I microwaved the mixture on medium power until it was smooth, making sure not to overheat or the eggs would scramble when added. Next time I think I would just melt the butter ahead of time, especially when baking in a drafty house in the winter.
I would also add that you’re going to fill the muffin tins to the top…some recipes only fill partway, so I wasn’t sure, then needed to top off, which might affect the texture of the muffin. I’m not so picky, and making these for a preschool Thanksgiving Party, so I think they will forgive an imperfect muffin, so long as it tastes good.
Hey Shawna! Room temperature ingredients are ideal for baking so in the future I’d for sure warm the milk up if you don’t want to set it out in advance with the butter to soften. I like the softened butter here vs melted for extra fluffy cornbread muffins which is why I don’t melt it for this particular recipe – but when I don’t care about the fluff factor melted butter will for sure work! For the full muffin cup step, the reasoning behind that is simply to create a muffin top on the cornbread muffins (a la bakery-style) but it’s not needed if you prefer to make smaller muffins – I’ve even had a few readers use mini muffin tins and just make little ones to share. xo
These were great!!! I didn’t even execute properly, and they still came out fantastic. (I mindlessly threw my sugar in with the dry ingredients, so just ended up tossing everything in one bowl and mixing it up with a wood spoon. Also, I only had more coarse polenta on hand, and some masa harina, so I subbed those 50/50.) The recipe struck me as calling for a lot of baking powder — and I’ll admit to shaving a small amount off the called for quantity due to my skepticism — but maybe that’s part of the trick? They were very light and fluffy. I was pleasantly surprised at how well they came out despite my missteps.
These corn muffins were fantastic! I served them with BBQ Chicken and ribs and my guests gobbled them up! I’m making a batch today for my next round of guests…thinking to serve for breakfast with eggs and bacon!!
Very yummy easy to make muffins. I used Gluten Free All Purpose flour and buttermilk. My cornmeal was very fine, so would use coarser next time. I would also add just a little more sugar. I dropped a teaspoon of raspberry jam in middle and muffins cracked on top a bit while cooking and you can see the jam a little, looks nice and appealing. Sometimes hard to make regular four recipes work for gluten-free, but this one did work well !!
These were so fluffy that they totally fell apart into crumbs. I discarded the
last 5.
Hello. Is the butter salted or unsalted?
Hi Jane! We use unsalted!
Thank you so much for this recipe. It is my first time to bake and it was a success. It was fluffy and light and just right – not bland nor sweet. 🙂
I will try the next batch with whole corn kernels to add texture and crunch.
How wonderful! Isn’t it amazing how many dishes are made better with cornbread on the side! Love these!
These are the best cornbread muffins! So much better that from a box!
This was very similar to one I made when the my kids were little. I reduced the sugar to two tsp and added Jalepenos. Shredded cheese might be good too. I reduced the sugar because we eat it with chilli. Would be great as is, for dessert with honey butter thanks
I tried your recipe, but used vegetable oil instead of olive oil, and for the milk I used buttermilk. They turned out very light and fluffy. Not too sweet, either. This one is a keeper – thanks!
I’m happy you enjoyed the muffins Ingrid! Glad it also works with veggie oil and buttermilk – so good to know!
Definitely want to use veggie oil over any other. Did you use same amount of buttermilk that the milk in this recipe calls for?
I love this recipe. I used half brown sugar and half white granulated sugar. Also added a few drops of vanilla. Delicious!
Love the brown sugar combo and the vanilla, Roni – thank you!
These are amazing! Light fluffy and had a high rise! Thank you for sharing
Will it make a difference if I use bleached flour instead in the Cornbread recipe?
Hey Sam! Standard AP flour will work great too! I’ve fallen in love with King Arthur’s Unbleached AP flour so I usually just note the type I use in all my recipes. You’re good to go either way! xo
Oh man, I love cornbread and remember getting it from Boston Market when I was a kid! These muffins look so perfectly fluffy… I might just eat the whole tin of them!
We love having cornbread with our favorite soups and chili. Muffins are such a fun and easy way to serve it. Thanks for sharing!
Yummy
I think too much baking powder is giving these a funny taste to me :/
I followed your directions and added 1 cup of cooked frozen corn. I also baked it at 350 for 35 minutes in a 7 x 11 pan for cornbread. The best cornbread ever. Moist, fluffy, the taste was amazing. Thank you!
I’m a corn muffin snob and hate the box mix! Harris Teeter or Fresh Market corn muffins are my favorite! I’ll update on how they turn out!
I hope you adore them Lyndsey!!
These were really good. Growing up in a large family, our mom always made cornbread from the recipe on the side of the round box (you know the one) and baked in a cast iron skillet; so I’m used to a little browning on top. These were pale when done so I’m thinking of upping the temp. next time. My husband says they’re perfect as is. We toasted some the next morning and had them with strawberry jam. They were excellent.
Ohmgyosh I have GOT to try these with strawberry jam – that sounds so good Mary! Thank you for the sweet review 🙂
I’m trying this today! Sounds delicious and I’m also a cornbread maniac! Thanks for sharing!!
Yay!!! Hope you LOVE them Laura! 🙂
I made corn muffins from scratch (not the recipe above) using Quaker cornmeal, and they came out so gritty and dry and crumbly, it makes me think that maybe I should be using extra-fine cornmeal? I’m not sure what the texture is of the stone-ground cornmeal that you specify, since I’ve never bought it. I buy Quaker and use that to make polenta. I know the ratio that I used, 1:1 four and cornmeal was partially responsible. But maybe the cornmeal was just too coarse?
Hey Susan! The raito of cornmeal to flour also plays a huge part in muffin recipes I think. The higher the cornmeal to flour ratio the more crumbly and dry the muffins get without tons of butter to counteract the effect. If you’d like to try it with a finer cornmeal, you can pour regular cornmeal in a food processor and process it until it’s finer if you’d like? I do this with oats when I’m blending them into veggie burgers and pancakes 🙂
I’ve had numerous readers and friends love the recipe above to do let me know if you get a chance to try it! Happy baking! xoxo
These are soooo good! This has become my go-to cornbread recipe! I have been looking for a Boston Market-esque recipe for a long time and every other recipe I’ve found uses cake mix. I love the simplicity of your ingredients! 🙂
Jenni you just made my day, thank you! So beyond honored it’s now your go-to — we love this recipe like woah! xoxo
Delicious! I was looking for an easy recipe for my daughter to make corn bread and thought muffins would be perfect! Easy to follow instructions and wonderful results! It is now my go to recipe for muffins! I will add some cheese and jalapeños sometime like I used to do in my regular cornbread.
Thank you!
Thanks Christie! Jalapeños (and cheese! always cheese!) sound amazing right now!
We always buy the MB faux of BM muffins but they have proven to be a little heavy, probably from early baking and sitting in packaging. I have used the Jiffy/cakemix recipe but would like to avoid having to buy these products to make homemade muffins. will try these and see if my grand daughter approves as she is the corn muffin inspector and will not consume if any heavy consistency . will try these for a.m. school breakfast.
Totally understandable, I’m the same way with my muffins. I hope the corn muffin inspector approves! 🙂 Happy baking, Joy!
A fluffy corn muffin is great for dinner, but I really enjoy one for breakfast and have been looking for that bakery-style recipe to keep from having to buy one to satisfy my fix. Two days ago, my last attempt wound up in the trash. They weren’t even good enough for bread crumbs or chili-dipping. I just found this recipe yesterday and tried it last night. I absolutely loved these muffins! I did alter by adding 1/2 cup of cheddar cheese and about 2 TBSP. of sour cream. Yummy! Thanks, Jenn!
Really yummy and fluffy! Next time I might reduce the sugar as they are a bit too sweet for my taste! Thanks for the recipe.
Hi I just made these last night, the first time I’ve ever made cornbread from scratch, and they were delicious! Living in Australia means it’s virtually impossible to buy a box of mix but now I don’t need to search thanks to you! So light w just the right texture and sweetness- can’t wait to try variations.
Well, I don’t have a printer at the moment so I was running back and forth to the screen to see the recipe and didn’t see that the sugar is creamed with the margarine or butter.
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Well, let me tell you – try skipping that step just once and you may not cream them again fro this recipe 😉 I also bumped up the baking powder to two tablespoons – it’s my oven trust me.
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I did put the margarine with the oil and sour raw milk – added the eggs – and it didn’t make one bit of difference. They came out at least as good as Jiffy Muffins of old.
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The cooking time was short for me but hey, my cooking times are always longer, and that’s with a “new” oven.
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Thanks for the recipe! It’s so versatile and amazingly easy.
Ok…so I was assigned the task of making Sunni’s FAMOUS homemade Cornbread..(normally Jiffy Mix).. for Thanksgiving day dinner to suit 18 people. But I figure if your gonna do something for somebody , my motto is always do it right the first time. So I doubled your recipe and poured it in a burnt pan cuz I wasn’t about to cart around 18-20 muffins. EVERYONE RAVED about this recipe!!! I was unable to bring any home for my own leftovers! Bravo girl!! And thank you for MY newest go to recipe for FLUFFY CORNBREAD..!! =)
umm..correction..”you’re” and “BUNDT pan”…sorry
Yes! I need to update the tags for it since there are a lot of them but here’s the link that singles out just the GF tagged recipes I’ve done so far! I’ll keep updating it! xoxo
http://peasandcrayons.com/search/label/gluten%20free
I’ve learned over the years that proper cornbread is a frickin artform. Hopefully these rock your socks off. I ate three straight from the oven and rounded the accidental “meal” out with some carrots. I’m special.
Thank you, thank you, thank you, Jenn! You have really nailed it with this recipe. I have tried several different recipes, which have mostly been failures. I have finally succeeded with yours. I live in Europe, thus the only ingredient slightly different is polenta instead of cornmeal, which is not available here. My daughter claims it tastes even better, haha.
You have now convinced me to have a look at your other recipes. Nancy
I’m so glad you loved them Nancy!!! I hope you fall in love with every recipe you try! <3 Thanks for the sweet comment!
I was waiting for this recipe. None to patiently I might add. 🙂
There once was a steak house downtown that made the best friggen corn bread and served it at the start of every meal. It was amazing, and it came out in it’s own little skillet. Sadly they closed and my cornbread days were no more…until now that is. Thanks for sharing. I can’t wait to make these.
Growing up in the South I think I have become addicted to cornbread. Now that I am in the North, I look for ways to make it so my family can enjoy it too. I usually freeze my extras. I never thought about wrapping muffins individually and keeping them in a container together.
I’m stopping by from Heather’s site and sure glad I did. So many eats to go through! After checking out her WIAW and looking at all the great people involved, I might have to see if I can create a post worthy of sharing!
Cornbread muffins are my sons FAVORITE. He has been looking for a recipe to make for Thanksgiving. I am going to pass this along to him (he’s 8) 🙂
Cornbread the WORRRRRRLD!!! Too funny, I just posted my pumpkin cornbread recipe on Monday! Great minds!
Totally giggling over the molten hot muffin! Haha! And I’m ALL about some FLUFFAYness! Yum! I’m gonna have to try this sometime…and then head to Fresh Market so I can do a taste comparison! 😉
Awesome!! I love love love cornbread, I’m excited to GF these up and crossing my fingers they turn out as awesome as they look in the pictures 🙂 Thanks for sharing.
Yummm! I think I have ONLY tried Jiffy cornbread mix, so I’m sure this would be a major step up from that!
OMG!! I’m also a ha-yuge cornbread fan and I’ve actually been searching the web for some good recipes, but here you are, coming to the rescue with these babies! I love that they’re muffins too. I cannot wait to try these!
Yum they do look so fluffy and delicious!! I need to give them a go 🙂
these look so good, I love cornbread but the only problem is im the only one in he house that likes it so I end up eating it all!
Can I have a package of these to dunk in my soup please?
Yum! Perfect time of year for corn bread! I love it with homemade chili
Being raised in the south and all, cornbread is the way to my heart. And a fluffy cornbread … well, let’s just get married! haha. Can’t wait to give this a try. THANKS for slaving in the kitchen for us <3
YES! I have been waiting for this forever. And I’m glad I’m not the only one with the weird thumbs which bend backwards. Everyone always makes fun of me because it’s like a double hitch-hiker move. Lol!
Hi Jenn, do you have a lookup for GF recipes on your site? I don’t see one so thought I’d check.
mmm cornbread is the BEST! xo jillian – cornflake dreams
Ohmygosh yes, I’m with you on that! I tried a few too and they were dense, dry disasters. Sometimes a little flour and butter are all you need for bakery magic 😉
Hah! I haven’t been ton Boston Market in FOREVER but they do have epic cornbread. Mm so fluffy. I tried a “healthy” cornbread recipe a couple of months ago and it was awful. Somethings are better if we don’t mess with them 😉 This recipe sounds delicious!